VICENTA pickle for meat 150 g
Beef fillet 500 g
Onion 1
Vegetable oil 2 teaspoons
Mix ¼ glass of pickle with chopped onion.
Pour the mixture over the fillet and put in the fridge for 30 minutes.
Remove chopped onion before cooking.
Pour some pickle over the meat while roasting.
Cook the onions in a pan coated with oil until tender.
Serve with any topping.
